Last updated: October 21, 2026
Spinach artichoke dip is the creamy, cheesy appetizer that disappears first at every party, and this version needs just 15 minutes of prep. Use the recipe card below for the full ingredient list and steps, or keep reading for every tip that makes it turn out perfectly.
How to Make Spinach Artichoke Dip
Spinach artichoke dip comes together in one bowl with cream cheese, sour cream, mayonnaise, chopped artichoke hearts, frozen spinach, garlic and two cheeses. You stir everything together, spread it in an 8-inch square baking dish and bake at 375°F for 25 minutes until the edges bubble and the top turns golden.
Here is how each stage works, so you can cook the whole recipe from this page alone.
Gather the Ingredients
You need 8 ounces of softened cream cheese, 1/2 cup of sour cream and 1/2 cup of mayonnaise for the creamy base. Add one 14-ounce can of artichoke hearts, 10 ounces of frozen chopped spinach and 3 cloves of minced garlic.
For the cheese, you need 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan, split between the dip and the topping. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, plus 1/4 teaspoon of red pepper flakes if you like a little warmth.
Look for plain canned artichoke hearts packed in water or brine, usually quartered and found next to the canned vegetables. Marinated artichokes add extra oil and vinegar, which can make the dip greasy and sharp.
Prep the Spinach and Artichokes
Thaw the frozen spinach in the refrigerator overnight, then squeeze it dry with your hands or a clean kitchen towel. Keep wringing until no more liquid drips out, because this is the most important step in the whole recipe.
Drain the artichoke hearts, pat them dry with paper towels and chop them into small pieces. Small pieces spread evenly through the dip, so every scoop gets a bite of artichoke.
Mix the Creamy Base
Let the cream cheese sit on the counter for about 30 minutes so it softens completely. Stir it with the sour cream and mayonnaise in a large bowl until the mixture is smooth with no lumps.
Fold in the chopped artichokes, squeezed spinach, garlic, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, salt, black pepper and the red pepper flakes if using. The mixture should look thick and scoopable, not loose or wet.
Bake Until Bubbly
Preheat the oven to 375°F and lightly grease an 8-inch square baking dish. Spread the dip evenly in the dish, then sprinkle the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan over the top.
Bake for 25 minutes, until the edges bubble and the cheese turns golden. Let the dip rest for 5 minutes before serving, which lets it thicken slightly so it clings to a chip instead of sliding off.
Tips for the Creamiest Spinach Artichoke Dip
The best spinach artichoke dip starts with full-fat dairy and a very dry spinach. Those two choices decide whether you end up with a rich, scoopable dip or a runny one.
Use Full-Fat Dairy
Block-style full-fat cream cheese, regular sour cream and real mayonnaise such as Hellmann’s or Duke’s give the smoothest, richest texture. Low-fat versions contain more water and stabilizers, so they tend to separate and turn grainy in the oven.
Shred Your Own Mozzarella
Pre-shredded cheese is coated with anti-caking starch that keeps it from melting into a silky layer. Shredding a block of low-moisture mozzarella takes about two minutes and gives you a smoother, stretchier top.
Chop the Artichokes Small
Large chunks of artichoke fall off the chip and leave the dip behind. Chop them finely and the dip holds together, scoops cleanly and spreads well on bread.
Do Not Skip the Resting Time
Straight from the oven, the dip is molten and thin. After 5 minutes it firms up just enough to scoop, and it is also cool enough to eat without burning your tongue.
Spinach Artichoke Dip Variations and Substitutions
You can swap several ingredients in spinach artichoke dip without losing what makes it good. The card uses frozen spinach and the classic cheeses, so treat everything in this section as optional.
Fresh spinach works if you wilt about 1 pound in a skillet, cool it and squeeze it very dry. Plain Greek yogurt can replace the sour cream, and it adds a pleasant tang.
For a different flavor, swap the mozzarella for Gruyere, fontina or pepper jack. A handful of crumbled cooked bacon or a spoonful of chopped pickled jalapeños also fits well.
If you love extra garlic, add a fourth clove. If you prefer a milder dip, leave out the red pepper flakes.
What to Serve With Spinach Artichoke Dip
Tortilla chips are the classic partner because their sturdy shape handles a thick, cheesy dip. Pita chips, toasted baguette slices, crackers and pretzel crisps all work just as well.
For something lighter, serve celery sticks, cucumber slices, baby carrots and strips of red bell pepper. The crisp, cool vegetables balance the richness of the cheese.
At a party, set the baking dish on a board with a small bowl of extra chips nearby. Guests can scoop straight from the dish, and the dip stays warm longer in the baking dish than it would on a plate.
Storing, Making Ahead and Reheating Spinach Artichoke Dip
Refrigerate leftover dip within 2 hours of baking, in an airtight container. Following USDA guidance for leftovers, plan to eat it within 3 to 4 days.
Reheat leftovers until they reach 165°F, which is the USDA recommended temperature for reheated food. In a 350°F oven this takes about 15 minutes, and a little stir halfway through helps it heat evenly.
You can assemble the dip up to 24 hours ahead. Cover the unbaked dish and refrigerate it, then bake it for 5 to 10 minutes longer than the card says because it starts cold.
We do not recommend freezing this dip. Cream cheese and mayonnaise separate when thawed, and the texture turns watery.
The Story Behind Spinach Artichoke Dip
Spinach artichoke dip is an American party classic that grew out of mid-century hot artichoke dips served at cocktail gatherings. Restaurants helped turn it into a menu staple, and by the 1990s it was a fixture on appetizer lists across the country.
Artichokes have long been tied to California, where most American artichokes grow, and spinach brought color and a mild, earthy flavor to the mix. The combination of tangy dairy, sweet artichoke and melted cheese is why the dip has stayed popular for decades.
Today it appears at game day spreads, holiday tables and casual dinners, and it is easy to see why. Ready to make it? Scroll to the recipe card below for the full ingredients and steps.
Easy Spinach Artichoke Dip
A creamy, cheesy spinach artichoke dip baked until bubbly and golden, ready in 40 minutes and perfect for scooping with chips.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can (14 ounces) artichoke hearts, drained and finely chopped
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F and lightly grease an 8-inch square baking dish.
- In a large bowl, stir the cream cheese, sour cream and mayonnaise until smooth.
- Fold in the artichokes, spinach, garlic, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, salt, black pepper and red pepper flakes if using.
- Spread the dip in the baking dish and sprinkle the remaining 1/4 cup mozzarella and 1/4 cup Parmesan over the top.
- Bake for 25 minutes, until the edges are bubbly and the top is golden.
- Let the dip rest for 5 minutes, then serve warm with tortilla chips, pita chips, toasted baguette slices or fresh vegetables.
Notes
Squeeze the thawed spinach very dry so the dip stays thick. Make ahead: assemble, cover and refrigerate the unbaked dip up to 24 hours, then bake 5 to 10 minutes longer. Store leftovers in an airtight container in the refrigerator within 2 hours of baking and eat within 3 to 4 days. Reheat in a 350°F oven for about 15 minutes until it reaches 165°F. Not recommended for freezing.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 290Total Fat: 26gSaturated Fat: 11gSodium: 520mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 9g
Spinach Artichoke Dip FAQ
Why Is My Spinach Artichoke Dip Watery?
Water left in the spinach is the usual cause. Squeeze the thawed spinach in a clean towel until nothing drips out, and pat the artichokes dry before chopping.
Can You Make Spinach Artichoke Dip Ahead of Time?
Yes. Assemble the dip, cover it and refrigerate for up to 24 hours, then bake it 5 to 10 minutes longer than usual since it starts cold.
Can You Use Fresh Spinach Instead of Frozen?
Yes, but you need about 1 pound of fresh leaves. Wilt them in a skillet, let them cool, and squeeze them very dry before stirring them in.
Can You Freeze Spinach Artichoke Dip?
We do not recommend it. The cream cheese and mayonnaise separate after thawing, and the dip turns watery.
How Do You Keep Spinach Artichoke Dip Warm at a Party?
Serve it in the baking dish and keep it at 140°F or above, using a warming tray or a slow cooker set to warm. Following USDA guidance, discard any dip that has sat out at room temperature for more than 2 hours.
Why This Spinach Artichoke Dip Works
The dip is built on a simple stir-together base of softened cream cheese, sour cream and mayonnaise. Softening the cream cheese first means the base turns smooth without any mixer.
Squeezing the spinach dry keeps the dip thick, so it bakes up creamy rather than soupy. Chopping the artichokes small spreads their flavor through every bite.
Splitting the mozzarella and Parmesan between the dip and the topping gives you cheesy richness inside and a golden, bubbly crust on top. Baking at 375°F for 25 minutes melts everything evenly without drying out the dip.
Make Spinach Artichoke Dip Tonight
Spinach artichoke dip is proof that a few simple ingredients can turn into the star of the table. Grab a block of cream cheese and a can of artichokes, follow the card, and have a bubbling dish ready in about 40 minutes.
Once you try it, tell us your favorite thing to dip in the comments below.
Million Dollar Dip With Bacon, Cheddar, and a Buttery Cracker Crunch
